Ingredients: vinegar 1 lamb leg, whole garlic cloves, slivered salt and pepper Directions:1. Soak a towel with vinegar; wrap around the leg of lamb. Let stand overnight. 2. Remove towel. Trim off fell, if necessary, and excess fat. Make small slits in fat cover on meat. Push a sliver of garlic into each slit. 3. Place lamb, fat side up, on rack in a roasting pan. Sprinkle with salt and pepper. 4. Roast in a 325 F oven until done as desired. Allow 30 minutes per pound for medium; 35 minutes per pound for well-done. |